Galicia-Style Vegan Scallops; Basted majestic fleshy King Oyster Mushrooms drenched in dry white wine flavoured with a piquant yet tantalising parsley sauce. A few choice ingredients is all that is required. Dip in bread for an enhanced sensual experience.
Make this:
- When you’re riveted to distraction and guilty pleasures are whirling round your head. A bowl of Galicia-Style Vegan Scallops will only purge your desires
- When a semblance of reality leaves you asunder and you think f**k it, I want a moment of solitary confinement and this is my dish
- When you’re wanting to recapture regional Spanish cooking and you don’t want to travel beyond your kitchen, not just right this moment, anyway, no – but, soon
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
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